Old Glory Ice Cream (Grand Champion Recipe)
Ingredients
- 8 oz cream cheese
- 1 cup sugar
- 1 cup sour cream, cold
- 1 cup heavy cream, cold
- 3 tbsp fresh lemon juice
- 1/2 tsp lemon zest, very finely grated
- 1/2 tsp vanilla extract
- Fresh blueberries and raspberries for serving (optional, for red, white and blue presentation)
Step-by-Step Instructions
- Chill mixing bowl and beaters in the freezer for at least 15 minutes. Prepare ice cream maker according to manufacturer’s directions.
- In the cold bowl, beat the cream cheese at medium speed until soft and smooth, about 2-3 minutes.
- Gradually add the sugar, 1/4 cup at a time, beating well after each addition until fully incorporated.
- Beat in the sour cream, cream, lemon juice, lemon zest and vanilla until thick and smooth, about 3-4 minutes.
- Cover and refrigerate for 2-3 hours to chill completely.
- Re-chill the beaters in the freezer for 10 minutes. Using the chilled beaters and gradually increasing the mixer from low to medium, beat the mixture until creamy and well combined, about 2 minutes.
- Pour into ice cream maker and follow machine’s directions, usually churning for 20-25 minutes until the mixture reaches soft-serve consistency.
- Transfer to a freezer-safe container and freeze for at least 2 hours to firm up before serving.
- Serve scoops garnished with fresh blueberries and raspberries to create the patriotic red, white and blue “Old Glory” presentation that won the competition.
Common Problems and Solutions
Q: Why is my ice cream base not getting thick and smooth?
A: Make sure your mixing bowl and beaters are properly chilled and that you're beating at the correct speed. The cream cheese needs to be beaten until completely smooth before adding other ingredients. If it's still not thickening, your cream cheese may have been too warm to start.
Q: Can I skip the refrigeration step before churning?
A: The 2-3 hour chill time is important for proper texture. If the base isn't cold enough when it goes into the ice cream maker, it won't freeze properly and may stay soupy. Plan ahead for this resting time.
Q: My ice cream is icy instead of creamy. What went wrong?
A: This can happen if the base wasn't churned long enough in the ice cream maker, or if it was frozen too quickly. Make sure to churn until it reaches soft-serve consistency, and the cream cheese and fat content should help keep it creamy.
Tips and Techniques
Cream cheese ice cream bases can be tricky - make sure the cream cheese is at room temperature before you start beating it, even though you’ll be using a chilled bowl. This helps it blend smoothly without lumps. For the prettiest presentation, layer the ice cream in your storage container with fresh berries between the layers, not just on top.
Ingredient Substitutions
- fresh lemon juice: bottled lemon juice
- lemon zest: 1/4 tsp lemon extract
- sour cream: Greek yogurt (full-fat)
- heavy cream: half-and-half
Equipment Needed
- Electric mixer (stand mixer or hand mixer)
- Mixing bowls
- Ice cream maker
- Freezer-safe storage container
Historical Context
The Ice Cream Freeze Off competition started in Lafayette in 2006 to raise funds for the Children’s Museum. This recipe took the top three awards in that inaugural competition, beating out numerous other entries with its tangy-sweet lemon cream cheese base and patriotic berry presentation.
